Easy shrimp mousse tulips (8 tulips)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 baby bok choy (choose the ones that have the best shapes and not too large)
- 2 green onions (white parts only, coarsely chopped)
- 2 cloves garlic
- 1 tsp fresh ginger
- 8 oz medium-size raw shrimp (peeled and deveined)
- 1 egg white
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp corn starch
- 1/4 tsp salt
- 1/2 cup chicken broth/ water
- 1/2 tsp oyster sauce
- 1/4 tsp chili garlic sauce
- 1 tsp corn starch + 2 tsp water
- Fish roe (optional)
Instructions
- 1
Place the onions, garlic, and ginger in a food processor and process until finely chopped Add in the shrimp, egg white, and the rest of the ingredients for shrimp mousse and pulse again until they form a paste. Cover and place in the refrigerator while preparing the sauce and bok choy
- 2
Prepare the sauce by adding all ingredients for the sauce in a small sauce pan and bring to a boil. Add in the corn starch slurry and cook until the sauce is thickened
- 3
Cut the bok choy as seen in the video below. Rinse water through it to get rid of all visible dirt. Pat them dry. Use a paring knife to cut a V into each leaf (each tulip should have about 3 petals). You can use a small melon baller to scoop out the core or use a knife like me to clear the core. Fill each of this with shrimp mousse, pile them up a bit higher and use a wet finger to smooth the mousse
- 4
Prepare your steamer and steam for about 6 minutes or until the shrimp is cooked through. It should turn into light pink. Remove from the steamer and top with some fish roe
- 5
Serve with the sauce on the side